Citric Acid Free Classic Corn Muffins

Warm, golden, and just sweet enough from a touch of honey, these corn muffins are the kind of baked good that disappears fast off the cooling rack. The crumb is tender and satisfying, with that unmistakable toasty cornmeal flavor that pairs beautifully with soups, chili, or simply a pat of butter. For anyone avoiding citric acid, packaged baked goods and mixes can be a minefield — many contain it as a preservative or leavening aid — so baking from scratch is genuinely the cleanest path. Every ingredient here is straightforward and easy to verify: cornmeal, flour, buttermilk, eggs, butter, honey, and basic pantry leaveners with no hidden additives to worry about. The method is refreshingly simple too — one bowl for dry, one for wet, a quick fold, and into the oven they go. Baking them at 400°F gives the tops that gorgeous golden color and a slight lift that makes each muffin look bakery-worthy. These are the kind of reliable, from-scratch muffins you'll come back to again and again.

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